Naturally Fermented Bread : How To Use Yeast Water Starters to Bake Wholesome Loaves and Sweet Fermented Buns
Publication Date: 20 October 2020
From an award-winning baker, Naturally Fermented Bread introduces the principles of yeasted water baking, including recipes for nutritious, delicious sweet and savoury bakes. Learn to bake healthy, gut-friendly loaves and sweet fermented buns using wild yeasts cultivated from fruits, flowers, vegetables, and plants. Like sourdough baking, baking bread botanically draws on the amazing process of fermentation and the ancient art of breadmaking. The method described in this book, while unique, is informed by the author's knowledge of both bulk fermentation and sourdough breadbaking, resulting in an innovative process and delicious, nutritious results.
To bake naturally fermented bread-fruit, vegetables, plants, or flowers are submerged in water and left for a few days to a few weeks to ferment. Yeasts living in this newly fermented water, or botanical water, will, like a sourdough starter, raise the dough more slowly than commercial fresh or dried yeast resulting in a more flavourful and gut-friendly bread. You can use this technique to make traditional long-fermented loaves and also a range of sweet fermented buns that showcase the subtle and surprising flavours of your own botanical starters.
- Tomato and Basil Pizza Dough
- Cucumber Burger Buns
- Chocolate Orange Brioche
- Botanical Laminated Pastry
- And much more!
Naturally Fermented Bread is the first and most authoritative introduction to this innovative baking technique-a must for any bakers library.
About the Author
A baker for 30 years, Paul is known not just for his craft skills but also for his passion for the science of baking. Paul has worked...